山西剔尖面

2024-05-01 12:00:41 420

山西剔尖面
剔尖是山西的一种传统花样面食,还是山西的“四大面食”之一  ,(山西四大面食:刀削面,刀拨面,拉面,剔尖)。 剔尖两端细长,中间部分稍宽厚,白细光滑,软而有筋,煮好后浇上各式荤素浇头,亦可炒食。是山西晋中民间主要面食之一。

Details of ingredients

    Technique

    • 难度简单
    • 工艺其他
    • 口味原味
    • 时间一小时

    Steps to make 山西剔尖面

    • 1.原料。
    • 2.面粉里分次倒入凉水,用筷子搅拌成比饺子面稍软的面团,盖盖醒30分钟。
    • 3.30分钟后再用筷子朝一个方向搅至面团光滑。
    • 4.炒好的西红柿浇头,里面炖了些豆腐。
    • 5.煮锅水开后,挑一块面团放在剔尖板子上,用特制的剔尖筷子逐根剔进锅中。
    • 6.把所有的面都剔进锅中后煮1分种就熟了。
    • 7.煮好的剔尖浇上您喜欢的浇头就可以吃啦。
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